Ingredients:
8 oz (250 g) part-skim mozzarella cheese
8 oz (250 g) reduced-fat cream cheese (Neufchâtel), softened
1/4 cup (50 mL) light mayonnaise
1 1/2 tbsp (22 mL) Herbs de Provence Seasoning Mix
3 garlic cloves
1/4 tsp (1 mL) ground black pepper
1 pint grape tomatoes
1 egg, beaten
1 frozen puff pastry sheet (from 17.3-oz/397-g pkg), thawed (see Cook’s Tip)
Toasted Baguette Slices (see Cook’s Tip), assorted vegetables or crackers
Directions:
1.Preheat oven to 425°F (220°C). Grate mozzarella using Microplane® Adjustable Coarse Grater.
2.Mix cream cheese, mayonnaise, seasoning mix, garlic pressed with Garlic Press and pepper in Classic Batter Bowl; stir in mozzarella.
3.Pump half of the tomatoes in Manual Food Processor 7–10 times or until coarsely chopped; add them to cheese mixture. Repeat with remaining tomatoes and stir them gently into cheese mixture.
4.Scrape cheese mixture into Round Covered Baker and microwave it, uncovered, on HIGH 1–2 minutes or just until cheese starts to melt; stir halfway through cooking.
5.Unfold pastry onto lightly floured Large Grooved Cutting Board and lightly roll seams using Baker's Roller®.
6.Place lid of baker over pastry. Using Pizza Cutter, cut around the lid to form a circle. Using Creative Cutters, cut out and reserve two shapes from center of pastry circle.
7.Place pastry circle over dip, lightly brush it with some of the egg and top it with cutouts; lightly brush cutouts with egg. (Discard the rest of the egg.)
8.Bake, uncovered, 16–18 minutes or until pastry is golden brown. Remove baker from oven. Serve dip with Toasted Baguette Slices, assorted vegetables or crackers. Yield: 24
~Tina
1 1/2 tbsp (22 mL) Herbs de Provence Seasoning Mix
3 garlic cloves
1/4 tsp (1 mL) ground black pepper
1 pint grape tomatoes
1 egg, beaten
1 frozen puff pastry sheet (from 17.3-oz/397-g pkg), thawed (see Cook’s Tip)
Toasted Baguette Slices (see Cook’s Tip), assorted vegetables or crackers
Directions:
1.Preheat oven to 425°F (220°C). Grate mozzarella using Microplane® Adjustable Coarse Grater.
2.Mix cream cheese, mayonnaise, seasoning mix, garlic pressed with Garlic Press and pepper in Classic Batter Bowl; stir in mozzarella.
3.Pump half of the tomatoes in Manual Food Processor 7–10 times or until coarsely chopped; add them to cheese mixture. Repeat with remaining tomatoes and stir them gently into cheese mixture.
4.Scrape cheese mixture into Round Covered Baker and microwave it, uncovered, on HIGH 1–2 minutes or just until cheese starts to melt; stir halfway through cooking.
5.Unfold pastry onto lightly floured Large Grooved Cutting Board and lightly roll seams using Baker's Roller®.
6.Place lid of baker over pastry. Using Pizza Cutter, cut around the lid to form a circle. Using Creative Cutters, cut out and reserve two shapes from center of pastry circle.
7.Place pastry circle over dip, lightly brush it with some of the egg and top it with cutouts; lightly brush cutouts with egg. (Discard the rest of the egg.)
8.Bake, uncovered, 16–18 minutes or until pastry is golden brown. Remove baker from oven. Serve dip with Toasted Baguette Slices, assorted vegetables or crackers. Yield: 24
~Tina
